Nothing beats a hearty bowl of goulash, especially when your slow cooker does all the work. This classic dish is packed with tender beef, rich tomato flavors, and just the right amount of seasoning to bring it all together. Whether you’re making it for a cozy family dinner or meal-prepping for the week, this slow cooker version makes everything effortless.

Why You’ll Love This Recipe?

The slow cooker does all the heavy lifting, making it a hands-off meal
Rich, comforting flavors that develop beautifully over time
Great for leftovers—goulash tastes even better the next day!
Easily customizable with different meats, veggies, and seasonings

Ingredients

ground beef (or cubed beef stew meat)
onion, diced
garlic, minced
can crushed tomatoes
can tomato sauce
can diced tomatoes, undrained
beef broth
Worcestershire sauce
paprika
dried oregano
dried basil
salt (or to taste)
black pepper
elbow macaroni (added later)
shredded cheddar cheese (optional, for serving)

Preparing the Beef and Vegetables

Start by browning the ground beef in a skillet over medium heat. Drain any excess grease, then transfer the beef to your slow cooker. Next, sauté the onions and garlic until they’re fragrant and slightly golden. Add them to the slow cooker along with the beef.

Building the Flavor Base

Pour in the crushed tomatoes, beef broth, Worcestershire sauce, and all the seasonings. Stir everything together, making sure the beef and veggies are fully coated in the flavorful liquid. Cover and cook on low for about 6-7 hours or high for 3-4 hours.

Adding the Pasta

About 30 minutes before serving, stir in the uncooked elbow macaroni. Let it cook until the pasta is tender and has absorbed some of the delicious sauce. If the mixture is too thick, a splash of broth or water can help loosen it up.

Finishing Touches

Give everything a final stir and taste for seasoning. If needed, add a pinch of salt or an extra dash of paprika. Serve hot with a sprinkle of shredded cheese or fresh parsley on top.

Expert Tips and Tricks

Brown the beef first: This adds a deeper flavor to the dish and prevents excess grease from watering down the sauce.
Use smoked paprika: It gives the goulash a richer, slightly smoky taste.
Don’t overcook the pasta: Stir it in toward the end to keep it from getting too soft.
Let it rest before serving: A few minutes off the heat helps the flavors settle and intensify.

Recipe Variations and Possible Substitutions

Swap the beef: Ground turkey or chicken can be used for a lighter version.
Make it spicier: Add a pinch of red pepper flakes or a dash of hot sauce.
Try different noodles: Instead of elbow macaroni, you can use rotini, shells, or even egg noodles.
Go veggie: Skip the meat and add more beans, mushrooms, or bell peppers for a plant-based twist.

Serving and Pairing Suggestions

Goulash is hearty enough on its own, but it pairs beautifully with a slice of crusty bread or a simple green salad. A side of buttered corn or roasted veggies can also complement the dish. For drinks, a glass of red wine or even a cold beer works great with the rich tomato sauce.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days.
For freezing, let the goulash cool completely before transferring it to a freezer-safe container. It can be stored for up to 3 months.
Reheat on the stovetop over low heat, adding a splash of broth or water if needed. The microwave works too—just heat in short intervals, stirring in between.

FAQs

Can I make this without a slow cooker?
Yes! You can cook everything on the stovetop in a large pot. Simmer on low for about 45 minutes before adding the pasta.

What kind of beef is best for goulash?
Ground beef is the easiest, but stew meat or chuck roast cut into small cubes works great for a chunkier texture.

Can I use fresh tomatoes instead of canned?
Absolutely! Just dice about 4-5 ripe tomatoes and blend them for a smoother consistency.

Why is my goulash too thick?
This happens if the pasta absorbs too much liquid. Simply add a bit more broth or water until you reach your preferred consistency.

Conclusion

This slow cooker goulash is pure comfort food, perfect for busy days when you want a homemade meal without all the effort. It’s rich, flavorful, and easy to customize to your taste. Whether you’re making a big batch for meal prep or serving it up fresh for dinner, this dish is sure to be a hit!

Slow Cooker Goulash

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Author: Lily Carter
Prep Time: 10 minutes
Cook Time: 6-8 hours (low) / 3-4 hours (high)
Total Time: 6 hours 10 minutes – 8 hours 10 minutes
Yield: 6–8 servings 1x
Category: Dinner
Method: Slow Cooker
Cuisine: American, Hungarian-Inspired

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Description

This slow cooker goulash is a hearty and comforting dish packed with tender beef, rich tomato sauce, and aromatic spices. Perfect for busy days, this recipe allows you to set it and forget it, resulting in a flavorful meal with minimal effort. Serve it over pasta, rice, or with crusty bread for a complete meal.

Instructions

In a skillet over medium heat, brown the ground beef until no longer pink. Drain excess grease.
Transfer the beef to a slow cooker. Add the onion, garlic, crushed tomatoes, tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, paprika, oregano, basil, salt, and pepper. Stir to combine.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
About 30 minutes before serving, stir in the elbow macaroni and cover again.
Once the pasta is tender, taste and adjust seasoning if needed.
Serve hot, garnished with shredded cheddar cheese if desired.

Notes

If using beef stew meat, brown it first and increase cooking time by 1-2 hours for extra tenderness.
For a thicker consistency, reduce the beef broth slightly.
You can add bell peppers or mushrooms for more flavor.
For a creamy version, stir in a splash of heavy cream before serving.

Nutrition

Serving Size: 1 bowl (about 1 ½ cups)
Calories: ~390
Sugar: 7g
Sodium: ~780mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 5g
Protein: 22g
Cholesterol: ~55mg